Walnut Hill College Presents Free Recipe E-Books for All Occasions
Walnut Hill College Chef, Faculty, and Staff join forces to bring you their favorite home recipes for the holidays and beyond.
One hundred percent of our Chefs, Faculty, and Staff submitted their favorite recipes to give our students, parents, and our community members easy access to time-tested recipes from their kitchens to yours.
We present our beautifully crafted (and complimentary!) recipe e-books for your cooking pleasure! Our Chefs come from all professional and personal backgrounds and we’re sure you’ll find plenty of recipes to love and try in your own home, year after year.
Check out all of our recipes on our e-book library directory and make sure to bookmark this page for future access! We are going to bring you more e-books throughout the year that will cover a range of topics and experiences.
Below is a sample of some of our e-books that we think you will enjoy!
Thanksgiving celebration 2020: A collection of recipes, memories, and more
Bistro Perrier Sept Poissons 2020
New Year’s Eve Celebration Recipes 2020
Healthy Cooking & Lifestyle 2021
Share With Us!
We look forward to bringing you more complimentary recipe books in the coming months and hope to see your dishes! Make sure to tag @walnuthillcollege in your posts on Instagram and Facebook to show off your delicious creations.
Hey, everyone! This week, I wanted to share something that I like to make at home on a fairly regular basis and a recipe to use it in. Mushrooms are one of my all-time favorite foods, and I think that they make a great substitute for meat. They’re packed full of protein, fiber, and an immune-boosting antioxidant called selenium. I love the flavor that each different type of mushroom has, and they’re all different! Some of my favorites include shimeji, morel, maitake, oyster, and enoki. When caramelized, they have an incredibly nutty and rich flavor that adds depth to any dish. They’re pretty much one of the best foods ever, spoken by a completely unbiased individual… ????
I think that mushrooms are also beautiful to look at, and
for this reason and a few others, I like them to be recognizable in a dish. I
rarely cut mushrooms unless they are of the larger variety and cannot be torn.
I always tear the mushrooms previously mentioned, and I always save the ends
for stock and soup! Because mushrooms are so incredibly versatile, I really
like to keep some already cooked off in my fridge for salads, pasta, or
whatever we’ve got a hankering for. One of my favorite preparations for these
fungi is to caramelize them in brown butter. They turn out to be incredible
little flavor bombs that you can add to any dish. You could absolutely
substitute out butter for a preferred cooking fat to get the same lovely color.
This is as simple as cutting a few knobs of butter onto a sheet pan, browning
the butter in the oven, and mixing your cut mushrooms with some salt for
seasoning into the brown butter. Once they’re all coated, roast them in the
oven at 350 degrees Fahrenheit until they’re well fragrant and golden brown.
One recipe that I’ve developed to use these in is my take on spaghetti ai funghi. Mushrooms that have been browned lend themselves nicely to a cream sauce or something that will push the rich flavor forward. The recipe is very simple, but in the video I have included, I used a red wine jus I made from chicken stock (not necessary, but it’s what I had). Using regular chicken stock works perfectly well for this recipe and is usually what I do. It is also perfectly fine in this recipe to brown the mushrooms in a pan first and then build your sauce from there.
¼ lb. enoki mushrooms
¼ lb. shimeji mushrooms
¼ lb. oyster mushrooms
8 oz. dry spaghetti
1/3 cup chicken stock
¾ cup heavy cream
Fresh cracked black pepper to taste
Parsley (I toasted mine for a little texture)
1 tbsp. butter
1 egg yolk
Salt a large pot of water and bring to a boil.
Prepare your mushrooms by tearing them apart.
Brown the butter in a sauté pan and add the mushrooms.
Once the mushrooms are tender and caramelized, deglaze with chicken stock.
Reduce the chicken stock down until it becomes syrupy and add the heavy cream.
Reduce the heavy cream until it just starts to thicken and coats the back of a spoon.
Cook your spaghetti to al dente and add to the cream sauce with a splash of pasta water.
Separate one egg, store the whites, and keep the yolk out.
Once the pasta is coated with sauce, season to taste with salt, cracked black pepper, and parsley.
Finish the dish while still hot by stirring in an egg yolk. (The residual heat cooks the yolk without turning it solid.)
When I first started making this recipe, I was in love. It’s
a fairly simple dish to make and it tastes so luxurious. You really don’t need
a lot of it to fill you up, and it has an outstanding roasted mushroom flavor.
I like to go heavy on the cracked black pepper because it adds a nice spice to
the very rich dish. I hope that this has inspired you to cook with mushrooms
more and maybe even try them as a substitute in your favorite meat dish. I
guarantee you’ll be surprised at just how flavorful they are! Thank you for
reading and happy cooking!
Hey, everyone! This week’s blog post is the first
collaboration post we’ve done on here! A fellow student leader, Meghan Young,
wrote a piece that I think totally captures the idea of what this blog is all
about. What better way to kick off a collaboration than with a gameday post?
It’s always fun having people over to watch sports, whether it’s football,
basketball, soccer, you name it! Once you’ve gotten everyone together, the
question of what to eat and drink always arises. Planning can really elevate the
gameday experience, and in this post, we’re going to share some recipes that
are perfect for groups of people!
One recipe that I’ll often make at home is chicken dip. It is so incredibly easy to put together and is usually a hit once it’s done. Buffalo chicken dip is a classic, but I like to put my own twist on chicken dip. I recently discovered a barbeque sauce that goes beautifully with chicken and thought, why not make dip with this? Thus, my barbeque chicken dip was born. Something fun about this recipe is that you can really substitute in any favorite sauce for barbeque and it will work just as well. I find that sweeter sauce doesn’t work as well for this dip based solely on the fact that I don’t like my savory foods to be too sweet. There really aren’t a ton of ingredients in this dip, which makes it very user friendly.
1 rotisserie chicken
2 cups barbeque sauce
1 pound cream cheese
½ cup sour cream
2 cups shredded cheddar cheese
1 cup spring onion
Shred rotisserie chicken with hands or forks.
Warm barbeque sauce in a pan, and add softened
cream cheese and sour cream.
Mix in chicken and three fourths of the shredded
cheese and spring onions.
Once combined, taste and adjust seasoning, if
Spoon into a 10-inch skillet, and top with the
Bake in a low oven until heated through and
*OPTIONAL* Broil on high until cheese gets
bubbly and brown on top.
Garnish with remaining spring onions, and serve
I hope you all enjoy this recipe as much as I do! Whenever it’s movie night or I know people will be coming over, I throw this together and it’s always a hit. Remember that you can really make any kind of chicken dip, and you should definitely experiment with flavors! Thank you for reading!
Hey, everyone! This week, I wanted to focus on a recipe that would help me with minimizing my waste. This is something that I have been interested in for a while, as I’m always learning new ways to use things people usually consider “waste”. I recently learned a very interesting way to use the chickpea water in canned chickpeas. For the longest time, I discarded this and thought nothing of it. As it goes, aquafaba, or chickpea water, makes a fantastic meringue and, furthermore, great meringue cookies! My first attempt at this was without a recipe and did not turn out well at all. My second attempt, however, turned out great, based on a recipe I found online. I was shocked at the stability of this meringue and the fact that it was so silky and fluffy! This would make a fantastic icing or base for a vegan sponge. I was ecstatic after making this recipe, and I couldn’t wait for my meringues to finish baking.
I’d also had an idea for a plated dessert that I wanted to make for my wife. I had some peach butter that I had jarred over the summer and some raspberries in my fridge, so I went out, bought some coconut whipped cream, and made my version of a vegan pavlova. I was thrilled with the outcome and would absolutely make it again! This was such an incredibly cool experience for me, and I learned a lot about vegan baking. I love the fact that I can use part of a product I would usually throw away to make something delicious and beautiful. This could not have been a better experience for me, and I will absolutely be using this more and more in my cooking. I hope that you enjoyed this post. Thanks for reading!
Hey, everyone! I hope you’ve been keeping healthy during
this season of head colds and stomach bugs. I personally came down with a head
cold, and it was a nuisance to get over. Whenever I get sick, it feels like a
wrench has been thrown into the multi-part machine that is my everyday life. My
strategy is to get better as quickly as possible. Nothing is better than
quality rest and lots of fluids, but I do have some home remedies that at least
make me feel better. It’s these little things that help me get better as
quickly as I can.
Growing up, there were many occasions during which Grandma’s
matzah ball soup was eagerly awaited. Everyone in my family loves it, and my grandmother
is always so kind as to make enough for everyone to take some home. To this
day, this soup is what I look for when I’m feeling under the weather. There’s
just something about properly done matzah ball chicken soup that revitalizes me
and kicks the sickness right out. When my grandmother gave me her recipe, I
hesitated at first to make it. I don’t mean to offend anyone whose matzah ball
chicken soup I’ve had in my lifetime, but it has never held a candle to hers. I
was worried that mine would never be able to measure up to the soup I
remembered growing up. Recently, I changed my mind and figured I should start
attempting to make it. Maybe in time, I can come close to the original!
One of the things that I love about this recipe is that it’s
simple. Like many good things, time is the key to this soup’s success. Good
preparation also makes this dish much easier to produce, which makes for an
easier cleanup as well. The recipe for roughly six quarts of soup is below, and
I really do recommend not trying to scale this down. If you have freezer space,
you can make very large batches of this soup, which makes for fantastic eats
throughout the year. Last, as you may notice in the recipe below, the chicken
is roasted whole and then split in two. Again, I recommend using this
technique, but, if necessary, pieces can be used as a substitute.
1 whole chicken, fryer (2 ½ – 4 ½)
1 gallon cold water
4 celery hearts
1 large onion
2 parsnips, quartered
1 cup chicken broth
1 bunch dill
Roast chicken with vegetables to lightly color
chicken (15-20 minutes at 400°F).
Cut chicken in half. (I use kitchen scissors.)
Place remaining ingredients in small stock pot,
bring to a boil, then simmer 2-3 hours covered.
Once finished, remove meat at room temperature
and pull chicken/remove bones.
Add chicken back to soup and serve. (Season at
One of the reasons you should keep the chicken in halves, if not whole, is that this allows you to imbue so much flavor into the broth during its cooking process. It is also much more pleasant in the final dish if the meat is torn instead of diced or chopped. This soup is usually accompanied by light, fluffy matzah balls, which elevates this soup immensely. I feel as though this soup would also be great with rice or some type of noodle. This turned out to be very fun to make, and I’ve learned a lot about one of my favorite dishes. I feel lucky to have people in my life who can pass on such great things to me. I hope you’ve enjoyed this post, and, if you’re sick, get well soon!
Hey, everyone! This week, I really wanted to share a dish that is perfect for the summer. When it starts to get warm out, I find myself making all sorts of picnic foods to enjoy outside. I live right near Ridley Creek State Park, and whenever I have a free moment, I like to go for hikes and a quick picnic. The dishes I usually gravitate towards are ones that are especially tasty at room temperature. I like to have many options while eating, but, when I’m hiking, it isn’t always practical to bring loads of side dishes. One thing that I really like to do is make a dish that has many ingredients and can tide me over until I get back home. Stir-fries or ploughman’s lunches are always a great choice for outdoor eating. One recipe in particular that I really enjoy is called Japchae.
Japchae is a side dish from South Korea that is made up of sweet potato noodles, beef, a variety of mushrooms, and other vegetables. Especially during this time of year, when vegetables are flavorful and fresh, this dish really highlights each ingredient. I first came across this dish when I met my wife, Minju. I was amazed at how each flavor was preserved and the cooking procedure that went along with this. There is a very specific way to make Japchae, and each ingredient must be cooked separately according to its color and how long it takes to cook. This procedural cooking process, in my opinion, makes each flavor truly independent but in harmony with the others. Oftentimes, the flavor of a vegetable gets lost in the cooking process, but this does not seem to be the case with properly made Japchae.
The best Japchae I have ever had was at my wife’s family’s house in Seoul, South Korea. I was lucky enough to make a trip last August and experienced such an amazing and beautiful culture in person. I was amazed at how much care my jangmonim (mother-in-law) put into her cooking and how incredible her ingredients were. She served an enormous mixing bowl’s worth of Japchae that night, and it was accompanied by numerous side dishes and my jangin eoreun’s (father-in-law’s) homemade grape wine. I hope that you enjoy this recipe and that it shows just how versatile a handful of vegetables can really be!
Ingredients: • 1 pound top round beef, sliced • 1 tablespoon garlic, minced • ¼ cup and 2 tablespoons soy sauce • 1 tablespoon mirin • 2 tablespoons sugar • 1 large onion, julienne • 1 cup oyster mushrooms, torn • 1 cup fresh or rehydrated shiitake mushrooms, baton • 2 tablespoons toasted sesame seed oil • 350 grams dry sweet potato noodles • 3 cups baby spinach • 1 large carrot, julienne • 1 red bell pepper, julienne • 1 jalapeño pepper, ¼ moons • Grapeseed oil or favorite high-heat cooking oil, as needed
Procedure: • Slice beef thinly and marinate first six ingredients for up to 24 hours. (Use only ½ the sugar and ¼ cup soy sauce for marinade.) • Prepare vegetables and arrange so that they are separated and easily accessible. • Set up a 12-inch sauté pan, a large mixing bowl, and a pot of boiling, salted water. • Soak sweet potato noodles in cold water for 20 minutes. • Blanch spinach, only so that it wilts and turns a vibrant, green color (15-30 seconds). • Squeeze the liquid out of the spinach so that the color doesn’t run. • At medium-high heat, cook beef, onions, garlic, and marinade in sauté pan. • Once beef is cooked throughout, remove from pan. • Remove remaining ingredients and sauce from pan once onions are tender. • Add mushrooms to pan, along with enough oil to stir fry. • Once mushrooms are cooked and pan is deglazed, remove from pan. • Add carrots to pan with more oil, if needed. • Remove carrots from pan once tender. • Add red pepper to pan with more oil, if needed. • After sweating the pepper, add the jalapeño, and cook until both are tender yet slightly crunchy. • Combine ingredients in a large mixing bowl and hold. • Transfer noodles to boiling water, and cook until tender but chewy. • Rinse the noodles in cold water and drain. • Add the noodles to the mixing bowl, and cut in half with scissors, if necessary. • Add remaining sugar, toasted sesame seed oil, and soy sauce. • With gloved hands, mix the sweet potato noodle stir-fry until combined. • Serve immediately, or refrigerate and reheat.
Some important things to note for Japchae are that the vegetables should still be slightly crunchy. As with any stir-fry, you do not want mushy, overcooked vegetables. The contrast in textures and flavors in this dish is very satisfying and is partially what makes it so great. Another tip for good Japchae is not to overcook the beef, as it will get very chewy. Finally, good temperature control in your sauté pan is essential to the outcome of this dish. You do not want to brown or add color to the vegetables. This dish is meant to be vibrant and bursting with fresh, defined colors.
This stir-fry goes really well with most foods and can also be a great side dish. In Korea, it is customary to use the wood ear and shiitake mushrooms for this dish. Wood ear mushrooms are thin and wavy black mushrooms that have a distinct but mild flavor. You can buy them dried at most Asian supermarkets. Because of the fact that it is less accessible and more expensive than other mushroom types, I like to use torn oyster mushrooms instead of the wood ear. This recipe can easily be doubled or adjusted for how many people are eating, so I hope that you enjoy it on your own or try making it for a potluck!
Hey, everyone! My name is Steven Walsh, and you’re currently reading the new WHC Food Blog. In this, I hope to show some of the recipes and techniques that I use at home and have used in professional settings. I, as well as lots of others here, love to cook and am passionate about food. Since starting at Walnut Hill College, I’ve wanted to create a forum and blog that allows people to communicate and share the things they love. As I learn more on my culinary journey, I aim to share what I like best with everyone reading. There are few things that I am not fond of, but there is nothing that I won’t try. I’m really excited to get this started, and I can’t wait to hear your thoughts and comments once this takes off. Thank you for reading and I hope you enjoy!
This week, I wanted to share two recipes that I use a lot at
home. Despite my lack of pastry experience, this is partially a post about
baking! To start though, I’ll be sharing a mayonnaise recipe that completely
changed my mind about mayo.
Growing up, there were no ifs, ands, or buts, I hated mayonnaise. I didn’t like the concept, and I sure didn’t like the taste. Something seemed to be bitter or rancid every time I tried it, so I stopped trying it. As all of us do, I expanded my palate as I grew up and began to tolerate mayonnaise. It still wasn’t my preference, but it seemed like an alright substitute for butter on a sandwich. This opinion of mine would be completely flipped as I started to learn more about mayonnaise. As I began my education at WHC, I was given the task many times to make mayonnaise. Each time I made it, I liked it, but there was always that background rancid flavor. I had finally had enough and started to do some research on different oils and their properties. After playing around with different ideas, to make a long story short, I began to realize that the heat tolerance and neutral flavor of the oil was what had the biggest impact on the mayonnaise’s outcome. I wanted to test this, so I used my all-time favorite high-heat cooking oil, grapeseed oil.
“Whoa.” This was all I could think after what had just happened. It was a Saturday that I had off from work, and I was playing around in the kitchen as I often do. With the thoughts of grapeseed oil still fresh in my mind, I substituted the usual canola oil with it and made my mayonnaise. As a disclosure, I have tools at home that not everyone may have access to in a home kitchen. However, these recipes are adaptable, and I will always do my best to provide alternative methods. ????
1 ¼ cup grapeseed oil
½ teaspoon salt
½ teaspoon dry mustard powder (optional)
1 tablespoon lemon juice
Add ¼ cup of grapeseed oil, egg, mustard powder, and salt into food processor.
Blend until smooth and pale (20-30 seconds).
Add remaining oil in a continuous, thin stream while still blending.
Once finished with the oil, add the lemon juice and blend only to combine.
Taste and adjust seasoning as preferred.
I was instantly in love with this recipe.
Food processor mayonnaise is a great way to save time and energy when making
mayo. I actually like to use my whisk attachment on my stick blender to make
this. I add the ingredients to a blender cup and use the electric whisk instead
of a food processor. This recipe is really versatile, and I love using it for
different things. I use it for cakes, dipping sauces, salad dressings, and
more! One of my favorite mayonnaise recipes is my double chocolate mayo cake. I
use small loaf tins for baking the cake and slice the cakes for dessert with
some ice cream and fresh fruit!
1 cup grapeseed oil mayonnaise
1 ½ teaspoon vanilla extract
½ cup water
½ cup whole milk
1 cup sugar
2 cups all-purpose flour
4 tablespoons cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup semi-sweet chocolate morsels (I use Ghirardelli)
Preheat oven to 350 degrees F.
Whisk together mayonnaise, vanilla, milk, and water.
Combine salt and sugar in a mixing bowl.
Sift flour, cocoa, and baking powder into dry ingredients.
Evenly mix with a dry, wooden spoon.
In three stages, incorporate your dry ingredients into your wet ingredients.
Fold in chocolate chips.
Oil 4 mini loaf tins with vegetable oil.
Cut strips of parchment paper long enough so that they hang out of the tins.
Evenly pour the batter into the tins and smooth for even baking.
Bake for 35 minutes or until a tester toothpick comes out clean.
Cool and serve.
There are so many variations that can be made to both of these recipes, and I hope you get a chance to try them out. I would love to hear feedback, and pictures of cake and mayo are obviously welcome!